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June 10, 2006 | Episode 23

Citrus Olives and Pickled Carrots
Skip the standard sliced fruit and instead offer tart Citrus Olives and Pickled Carrots with a cheese board.
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Citrus Olives


  • Hands-On Time: 5 minutes
    Total Time
    : 1 hour, 5 minutes (includes marinating)
    Makes 12 to 16 servings
  • 1 pint (2 cups) oil-cured black olives
    1 tablespoon grated orange zest (from 1 large orange)

  • Place the olives in a serving bowl and toss with the zest. Set aside at room temperature for at least 1 hour.

Pickled Carrots


  • Hands-On Time: 15 minutes
    Total Time
    : 3 days (includes pickling)
    Makes 12 to 16 servings
  • 1 32-ounce jar pickles
    1 1/2 pounds slender carrots, peeled

  • Remove the pickles from the jar and reserve for another use. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.

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